Place the lobster into cold water and bring the temperature up to 70°C. Remove from the water and place on ice or cold water to cool.
Remove the tail meat from the shell. This should be easy as the cooking method helps loosen the flesh from the shell.
Dice the lobster meat into nice bite-size pieces, place into a bowl along with the shallots, the halved cherry vine tomatoes and their strained juice, the lime juice, the preserved lime and 2 tablespoons of olive oil. Then season well with salt and pepper and allow marinating for anywhere from 10 minutes to 2 hours depending on how well you like your lobster cooked. I think that 20 minutes is best.
To serve, simply dice the ripe avocado and season with lime juice salt, pepper and olive oil and place inside a large pastry cutter in the centre of a plate (a ¼ of an avocado per plate). Gently mix the picked coriander with the lobster and then divide between the rings.
Garnish the plate with the remaining dressing and a drizzle of olive oil.